Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette

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Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette

Ingredients

Salad

  • 2 cups cooked chickpeas
  • 2 medium roasted beets, diced
  • ½ cup crumbled Feta
  • 1 small cucumber, chopped
  • ¼ small red onion, thinly sliced
  • Handful fresh parsley or mint
  • Optional: arugula or mixed greens

Lemon-Garlic Vinaigrette

  • 3 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1 garlic clove, minced
  • 1 tsp honey
  • Salt and black pepper

Instructions

  1. Combine chickpeas, beets, cucumber, onion, and herbs in a bowl.
  2. Whisk vinaigrette ingredients until emulsified.
  3. Toss salad gently with dressing.
  4. Top with feta before serving.

Flavor Profile

  • Earthy sweetness from beets
  • Creamy salty feta
  • Bright lemon acidity
  • Garlic kick
  • Protein and texture from chickpeas

Optional Add-Ins

  • Toasted walnuts or pistachios
  • Avocado
  • Quinoa
  • Baby spinach
  • Sumac or za’atar seasoning

This salad works well chilled or at room temperature and is popular in Mediterranean-style

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